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PORK WITH SWEET BALSAMIC-RED WINE REDUCTION

Active Time : 15 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 package Smithfield center cut pork loin chops Applewood Smoked Bacon
  • 1 tablespoon olive oil
  • 2/3 cup dry red wine
  • 1/3 cup balsamic vinegar
  • 1/4 cup granulated sugar
  • 2 teaspoons chopped fresh rosemary
DIRECTIONS

Cut pork into 3/4-to-1-inch thick slices. (Note: Bacon will fall off but make sure to keep it.)

Heat half the oil in large nonstick skillet over medium heat. Working in two batches, cook half the pork chops, including bacon, 4 to 5 minutes on each side until internal temperature reaches 145 to 160 degrees. Remove pork from skillet and place on a rimmed serving platter, cover to keep warm. Repeat with remaining oil, pork chops and bacon.

Combine wine, vinegar and sugar in the same skillet. Bring to a boil over medium-high and cook 5 to 7 minutes until slightly thickened (or until liquid is reduced to 1/2 cup).

Serve pork chops drizzled with wine reduction and sprinkled with rosemary.